Creamed Corn

I'm posting this one without the picture for right now. I have a few people asking for it! I'm sure I'll make it soon and get the picture on here :)

When my kids ask me to make "sugar corn", I know exactly what they are talking about. I make this sometimes when I bbq, or whenever I'm craving it. It's got butter, sugar, and heavy cream...just don't eat it every day. You may want to though, it's that good!

8 ears corn, husked
2 tablespoons sugar
1 tablespoon flour
kosher salt and freshly ground black pepper
1 cup heavy whipping cream
1/2 cup cold water
3 tablespoons butter

In a large bowl, cut the kernels from the cob of corn. With the back of the knife blade, scrape against the cob to press out the milky liquid.

In a small bowl, whisk together the sugar and flour. Combine with the corn. Add the heavy cream and water. Mix.

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the corn mixture. Season with salt and pepper to taste. Turn heat down to medium~low, stirring occasionally until it becomes creamy. About 20~30 minutes. Add the last tablespoon of butter before serving.

Sweet Potato & Bacon on Endive Spears

I love appetizers! I would take an appetizer over dessert any day. I like having quick and easy things to make in case I have last minute company, or I just want a snack. Another bonus with this recipe...my kids love sweet potatoes! Some people, including my kids, may not love the bitterness of the endive. Make it with the hearts of romaine lettuce or whatever you would like to try. This recipe came from Fine Cooking magazine.

3 slices bacon, thinly cut crosswise
1 small sweet potato, peeled and cut into a 1/4 inch dice
kosher salt and freshly ground black pepper
3 Tablespoons fresh chives, thinly sliced
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream

Saute bacon over medium heat for about 3 minutes or until it has rendered some of it's fat. Add the sweet potato and about 1/4 teaspoon each of the salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, about 8 minutes. Stir in 2 tablespoons of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

Prepare the endive~ slice 1/2 inch off the bottom of the endive heads so the outer leaves break free. Cut another 1/2 inch off the bottom to let more leaves free. Repeat until all the larger leaves are free. If you would like them to be the same length, line up the leaves and cut the bottoms to even them out. Wash and dry the leaves.

Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.

Potato~Sausage Toscana Soup

One thing I like at Olive Garden is their Toscana soup. So, whenever my husband wants to go~ I'm game. I have a recipe from a guy who was trying to copy restaurant dishes. Unfortunately, the recipe was missing some key ingredients. I played around with it and this is what I came up with. Let me know if you agree...it's pretty good! It's also really simple and quick. This recipe serves about 4 as an appetizer. If you are having company I would double it.

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups chicken stock or broth
3/4 cup heavy whipping cream
1 large russet potato
2 cups chopped kale
3 slices bacon or pancetta
1/2 pound spicy Italian sausage
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes

Heat olive oil in a stock pot over medium heat. Add the onion and garlic, saute for a few minutes. Add the chicken stock and cream. Slice the unpeeled potato into 1/4 inch slices, then half the slices and add them to the soup. Add the kale.
While the soup is coming to a simmer, saute the bacon and sausage in another pan. When it is cooked, drain and add it to the soup.
Add the salt, pepper, and red pepper flakes. Let the soup simmer for about 45 minutes, stirring occasionally.

White Chocolate~Chocolate Cookies

Good~old Nestle Toll House! This recipe came right from the wrapper on the chocolate chips. They are really good, make sure you don't over bake. *I love nuts and usually add them to my cookies. Macadamia nuts are a great addition. Add about 3/4 cup when you add the chocolate chips.

2 1/4 cups all~purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

2/3 cup light brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

2 cups (12~oz. package) Nestle Toll House white chocolate chips

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by well rounded teaspoon onto ungreased baking sheets.

Bake for 9~11 minutes or until centers are set. Cool on baking sheets for 2 minutes. Transfer to wire rack to cool completely.

Boneless Buffalo Chicken

I'm getting a little addicted to buffalo sauce at the moment. These are chicken tenders cut in thirds...I'm not a fan of chicken wings. Of course you could try them with the real thing. If this sauce is too hot for you, try something milder. Or, if you want more heat~ go for it! Anytime my 11 year old asks for these, I'm all over it. With homemade ranch on the side, my kind of snack!


1 pound chicken tenderloins, cut in thirds
1 can of beer

1 egg

2 tablespoons milk

1 cup flour
1/2 cup cornstarch
vegetable oil for frying
2/3 cup hot sauce~ I used Frank's Red Hot, use what you like.


Put the cut chicken and beer in a bowl and let marinate, at room temperature for 30 minutes.

In a bowl, mix together the egg and the milk. In a swallow bowl, mix together the flour and the cornstarch. Drain the beer from the chicken and dip into the flour mixture to coat well, then dip into the egg and back into the flour. Put on a plate until ready to fry.

Heat about an inch of oil in a large skillet over medium~high heat. Working in batches, fry the chicken until golden brown and cooked through, about 4 minutes on each side. Place on paper towels to drain. Add the cooked chicken and hot sauce to a large bowl and toss carefully until well coated.

Serve with celery, homemade ranch or blue cheese.